Dersin Adı
|
Türkçe |
Yeni Gıda İşleme Teknolojileri
|
| İngilizce |
Novel Food Processing Techn. |
Dersin Kodu
|
GID 514E |
Kredi |
Ders
(saat/hafta) |
Uygulama
(saat/hafta) |
Labratuvar
(saat/hafta) |
| Dönem |
2
|
3 |
3 |
- |
- |
| Dersin Dili |
İngilizce |
| Dersin Koordinatörü |
Gürbüz Güneş
Gürbüz Güneş
|
| Dersin Amaçları |
Conventional food processing techniques are becoming insufficient in providing consumers with safe and high quality products. Food safety has become a major issue upon immergence of resistant pathogenic microorganisms. Also, consumers demand for more natural foods with fresh or fresh-like quality and minimum content of food additives. These trends resultant in development of alternative food processing technologies. This course will introduce the principles of these new food processing technologies
|
| Dersin Tanımı |
Introductory course on novel food preservation technologies
|
| Dersin Çıktıları |
|
| Önkoşullar |
|
| Gereken Olanaklar |
|
| Diğer |
|
| Ders Kitabı |
|
| Diğer Referanslar |
• Gould, G.W. 1999 New Methods of Food Preservation, ASPEN, Maryland.
• Gustavo V. Barbosa-Cánovas, María S. Tapia, M. Pilar Cano. 2005. Novel food processing Technologies, CRC Press, Boca Raton.
• Journal articles |